Better than meat! Lentil cutlets

Ingredients

• 1 cup (200g) dry lentils
• 1 egg
• 2 cups (250g) grated zucchini
• Himalayan salt to taste
• 2 tbsp psyllium husk
• 4 green onion leaves
• 2 tablespoons finely chopped dill
• 1 cup (100g) grated mozzarella
• 3 cloves garlic
• Vegetable oil for greasing hands
• 2 cups (80g) spinach
• 2 tablespoons Greek yogurt
• 1 avocado
• Olive oil for frying
• 3 tablespoons chopped basil
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Method

1. Soak the dry lentils in water for several hours, preferably overnight.
2. Rinse and drain the swollen lentils.
3. Puree the lentils with an immersion blender.
4. Grate the zucchini and let it sit for 5-10 minutes with Himalayan salt.
5. Squeeze the zucchini well to remove any excess juice.
6. Mix the pureed lentils, grated zucchini, egg, psyllium husk, green onion leaves, chopped dill, grated mozzarella, and minced garlic together.
7. Grease your hands with vegetable oil and form the mixture into cutlets.
8. Fry the cutlets in olive oil until golden brown.
9. For the sauce, fry spinach in olive oil until golden brown.
10. Blend the fried spinach, Greek yogurt, avocado, chopped basil, lemon juice, salt, and black pepper with an immersion blender.
11. Serve the lentil cutlets with the prepared sauce.